elsevier science technology apr 1998 (2 résultats)

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The science of rheology remains a mystery to most people, even to some scientists. Some respectable dictionaries have been quite cavalier in their attitude to the science, the small Collins Gem dictionary, for example, being quite happy to inform us that a Rhea is an three-toed South American ostrich, whilst at the same time offering no definition of rheology. This maybe due to the fact that the science is interdisciplinary and does not fit well into any one of the historical disciplines.This book contains an in-depth study of the history of rheology, beginning with the statements of Heraclitus, Confucius and the prophetess Deborah. It also emphasises the distinctive contributions of Newton, Hooke, Boltzmann, Maxwell, Kelvin and others, and culminates in the flourishing activity in the second half of this century.Features of this book:. Is the only book on the subject. Prevents the rediscovery of results already made. Will educate newcomers to the field to the rich heritage in even a relatively recent science like rheology.The book will be invaluable for science and scientific history libraries and will also be of interest to rheologists, and scientists working in the polymer processing, food, lubrication, detergent and similar industries. 254 pp. Englisch.

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology, detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or the exchange of matter for proteins and protein/surfactant mixtures is also described.Features of this book:. Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments. Emphasis is placed on experimental details as well as recent theoretical developments. New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces. A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value. 497 pp. Englisch.